NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

0.5 cup Cremini mushrooms

1 tbsp Shallot

0.5 tsp Fresh thyme

0.25 tsp Ghee

0.5 slice Prosciutto di Parma

0.5 oz Puff pastry

1 large Egg

PREPARATION

• 1

  Season the beef tenderloin on all sides with sea salt and black pepper.

• 2

  Heat avocado oil in a cast-iron skillet over high heat and sear the beef for 1 minute per side until browned but raw in the middle, then transfer to the fridge to chill.

• 3

  Finely mince the mushrooms and shallot, then sauté in ghee with thyme over medium heat until all moisture has evaporated and the mixture is paste-like; let cool completely.

• 4

  Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over the prosciutto.

• 5

  Place the chilled beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef, then chill the log for 15 minutes.

• 6

  Roll the puff pastry out thinly on a floured surface, unwrap the beef log and place it in the center, then wrap the pastry around it, sealing the edges with a bit of beaten egg.

• 7

  Brush the exterior of the pastry with the remaining egg wash and bake at 400°F for 20-25 minutes until the pastry is golden and the internal beef temperature reaches 125°F.

• 8

  Allow the Wellington to rest for 10 minutes before slicing into thick rounds.